“Spicy deviled eggs, full of flavor and you control the heat! Easy, quick recipe”
Watch me make these Spicy Deviled Eggs from start to finish!
I find it quite alarming how many deviled eggs I can eat back to back. Deviled eggs are usually one of the first appetizers I look for at parties! I’ve never met a deviled egg that I didn’t like!
I mean, is a bad deviled egg even possible?? Sure some lack flavor but a dash of hot sauce or salt and pepper will fix that right on up.
Even though I’m not a huge fan of spicy foods these spicy deviled eggs can get devoured just like the rest of’em! I don’t discriminate.
If you like spicy deviled eggs then these just may be right up your alley and if you don’t, heck, these still might be right up your alley because it’s so easy to control the heat with this recipe.
We like a mild spice around here. The kind of heat that comes gently right AFTER you eat it and doesn’t leave you panting. If you want to pant and sweat while eating deviled eggs then just follow these 4 tips below!
WANNA MAKE IT SUPER SPICY??
- Add diced jalapeños or your favorite hot pepper!
- Increase the cajun spice
- Use spicy mayonnaise
- Please don’t ever offer me any of these
These spicy deviled eggs are so good! The filling is so creamy and flavorful! Slightly spicy, slightly salty, and slightly peppery. You’ll appreciate those bits of sweet relish in there!
Although I wouldn’t call these deviled eggs really spicy (unless you add some of the tips above) they obviously pack a lil heat. I wouldn’t recommend these for kiddos. My lil Ethan decided to sneak one and man do I wish I recorded his reaction. He happily gobbled it down and then paused as his mouth slowly opened. He sat there for a minute, I’m sure trying to understand what was happening to him, before yelling “something is burning my mouth!”.
Bless his heart.
- 12 hard-boiled eggs, peeled
- ½ cup mayonnaise ( use spicy mayo if you wish)
- 1 Tablespoon spicy dijon mustard
- 1-2 teaspoon hot sauce (I usually never measure this. I use Chalupa)
- ¼ cup sweet relish
- ½ teaspoon salt-free Cajun seasoning or cayenne pepper
- Season to taste with black pepper, onion powder, & garlic powder.
- Smoked paprika & dill week (garnish)
- Slice eggs in half length-wise and place yolks in a bowl.
- Mash yolks with a fork until they resembles small crumbs.
- Mix in mayonnaise, dijon mustard, hot sauce, sweet relish and hot sauce.
- Add in enough black pepper, onion powder, and garlic powder to achieve a balanced flavor, being sure to taste often. (I usually add a very generous pinch of all three. Remember flavors will intensify as it sits)
- Stir to combine all of the ingredients.
- Place filling in a piping back and pipe into the boiled egg whites.
- Garnish with smoked paprika and dill weed.
- Serve cold.